Family:Phyllanthaceae
Synonyms:  Diasperus niruri, Niruris annua , Nymphanthus niruri, Niruris indica , Phyllanthus carolinianus , Phyllanthus ellipticus , Phyllanthus filiformis, Phyllanthus humilis, Phyllanthus kirganelia, Phyllanthus moeroris, Urinaria erecta.
Common name:  Bhumi amla , Bhoomyaamalaki , Bhui Amla ,Bhonyaabali, Peeper; Farpiper, Hazardana, Nela usiri, arkhand.
Local Name: Bhumi amla (भुइं आँवला)

During the rainy season, a small green-leaved herb often grows naturally in fields, gardens, grasslands, roadsides, agricultural fields, riverbanks and courtyards of Western Himalayas known as Bhui Amla . Though modest in appearance, this plant is extraordinary in its medicinal value. It is especially famous for strengthening the liver and providing relief from diseases like jaundice and hepatitis.  For generations, it has been an essential part of traditional healing practices and continues to be one of the key herbs in Ayurveda, known for preventing and treating several ailments.

The name Bhui Amla is derived from its small, round, green fruits that resemble tiny Indian gooseberries (Amla), hanging beneath the leaves. The word “Bhui” means “earth” or “ground,” indicating that this plant and its fruits grow close to the soil.  This unique feature — fruits growing under the leaves — makes the plant easy to recognize. It is a small, delicate, annual herb, usually growing 30 to 60 cm tall. In different regions, it is also known by names such as Bhumyavali or Galen.

Bhumi Amla thrives best in well-drained loamy or sandy-loam soil rich in organic matter, with a slightly acidic to neutral pH (6.0–7.5). It prefers full sunlight but can tolerate partial shade, requiring at least 4–6 hours of direct sun daily for healthy growth. Excess moisture or waterlogging should be avoided as it may cause root rot. The plant is propagated mainly through seeds, which are collected from dried fruits at the end of the season. For better germination, seeds can be soaked in water for 12–24 hours before sowing. They may be directly sown in moist soil or first raised in a nursery and later transplanted when seedlings reach 10–15 cm in height, maintaining about 15–20 cm spacing between plants. Germination occurs within 7–10 days under warm and humid conditions. Regular watering and weeding promote healthy growth, and the herb can also be conveniently grown in pots or garden corners with good compost and adequate sunlight for household use.

In Ayurveda, Bhui Amla is regarded as a “friend of the liver.” Traditionally, villagers would extract the juice from its leaves and stems to drink, as it helped reduce body heat and strengthen liver function. The herb is known to balance bile secretion and purify the blood. As the saying goes, “Prevention is better than cure,” Bhui Amla should not be used only after falling ill, but rather included in one’s routine as a preventive measure to maintain good health and vitality.In today’s fast-paced world, where an unhealthy lifestyle, poor diet, and stress have become common, people are increasingly suffering from lifestyle-related disorders, particularly those affecting the liver and kidneys. These issues are not limited to individuals with substance addiction but are also seen among office workers who spend long hours on screen, people with sedentary routines, and even many women.

In such times, Bhui Amla serves as a natural and accessible remedy — a time-tested liver tonic used for centuries. It can be easily grown in home gardens, courtyards, or even pots, making it a handy household herb that supports overall wellness.

Although primarily known for its medicinal value, Bhumi Amla is often consumed as a nutritional herbal supplement in small quantities by knowledgeable individuals. The fresh leaves may be taken in a handful daily during their seasonal availability, while dried leaves can be used in doses of about 3–6 grams per day. These can be easily incorporated into the diet by adding them to green juices, herbal teas, vegetable dishes, kachru (Chillas), omelets, curries, gravies, and snacks. With its mildly bitter and cooling nature, this humble wild herb not only enhances the flavor and nutrition of food but also helps keep the liver healthy and active for a longer time.

Bhui Amla which usually seen growing as weed can be a good source of income for rural communities. It is in great demand in Ayurvedic, Unani, and herbal medicine systems. It is primarily used in formulations for liver tonics, jaundice, kidney stones, and urinary disorders. The plant can be sold to herbal companies in both fresh and dried forms, and it also serves as a raw material for value-added products such as herbal teas, powders, syrups, capsules, and decoction premixes. In the export market, dried plants and extracts of Bhui Amla fetch a good price. Farmers and self-help groups can make it a sustainable source of income through organized cultivation, contract farming, and e-commerce sales.

In today’s fast-paced lifestyle, people are gradually forgetting to recognize such easily available medicinal herbs. It is important that we preserve and promote traditional herbs like Bhui Amla, grow them in our kitchen gardens, and pass this knowledge to the next generation, ensuring that our rich herbal heritage continues to thrive.

Bhui Amla Plant:

Erect, glabrous, branching, annual herbs, 10-45 cm high.

Leaves simple, appears to be compound, elliptic-oblong, cuneate to obtuse at the base, rounded appea the tip, distichous.

Flowers creamy-white, monoecious, small and male flowers in proximal axils and solitary female flower in succeeding axils. Stamens 3. Capsules globose, glabrous, smooth.

Seeds trigonous, brown or reddish brown, with longitudinal, regular, parallel ribs on the back, sometimes minutely tuberculate.

The whole Bhumi Amla plant is edible. It grows during the monsoon and is best harvested 60–90 days after sowing (July to October). Though often found as weed, it should be collected sustainably through habitat rotation to allow natural regeneration and long-term availability.

Edible Uses:

The delicate young shoots and leaves are added as food supplement to soups, chutneys, or mixed vegetable dishes for their cooling, digestive, and liver-protective qualities, or consumed raw in small amounts or cooked as a pot herb with lentils and other greens to balance its bitter-astringent taste. Additionally, the entire plant including the fragile stems and leaves is cooked in water to create an herbal tea or decoction that is consumed as a cool beverage ¹.

Bhumi Amla Herbal Tea

Ingredients:

Fresh Bhumi Amla leaves, 10–15 leaves; Water, 2 cups; Honey, 1 tsp (optional); Lemon, a few drops (optional)

Method:

Wash the leaves thoroughly. Boil 2 cups of water in a pan. Add the Bhumi Amla leaves and simmer for 5–7 minutes. Strain the tea into a cup. Add honey or lemon if desired and serve warm.

Bhumi Amla Chilla

Ingredients:

Fresh Bhumi Amla leaves, 1 cup (chopped); Besan (gram flour), 1 cup; Water, ½ cup (adjust to make a smooth batter); Salt to taste; Turmeric, ¼ tsp; Cumin seeds – ½ tsp; Oil 1 tsp for cooking

Method:

Mix chopped Bhumi Amla leaves with besan, salt, turmeric, and cumin seeds. Gradually add water to form a smooth batter. Heat a non-stick pan and pour a ladle of batter, spreading it like a pancake. Cook both sides until golden brown. Serve hot with chutney or yogurt.

Bhumi Amla Jhol (Cooked Buttermilk with Herbs)

Ingredients:

Fresh Bhumi Amla leaves, ½ cup (chopped); Buttermilk, 2 cups; Cumin seeds, ½ tsp; Black salt, ¼ tsp; Green chili, 1 (optional, chopped); Coriander leaves 1 tbsp (chopped)

Method:

Lightly crush cumin seeds and sauté in a tsp of oil. Add chopped Bhumi Amla leaves and sauté for 1–2 minutes. Pour in buttermilk and cook on low heat for 3–5 minutes (do not boil). Add black salt, green chili, and coriander leaves. Serve warm as a digestive and liver-friendly drink.

Bhumi Amla Soup

Ingredients:

Fresh Bhumi Amla leaves, 1 cup (chopped); Carrot, 1 small (chopped); Onion, ½ (chopped); Garlic, 1 clove (crushed); Water or vegetable broth, 2 cups; Salt and pepper to taste; Olive oil, 1 tsp.

Method:

Heat oil in a pan, sauté garlic and onion until translucent. Add carrot and Bhumi Amla leaves, sauté for 2 minutes. Pour in water or broth and simmer for 10 minutes. Blend the mixture until smooth. Season with salt and pepper and serve warm.

Bhumi Amla Green Juice

Ingredients:

Fresh Bhumi Amla leaves, 1 cup; Spinach/nettle leaves, 1 cup; Cucumber, ½ (chopped); Lemon, ½ (juice); Water, ½ cup; Honey, 1 tsp (optional)

Method:

Wash all the leaves and vegetables thoroughly. Add Bhumi Amla, spinach, nettle cucumber, water, and lemon juice to a blender. Blend until smooth. Strain if desired and add honey for taste. Serve immediately as a refreshing detox drink.

Bhumi Amla Chutney

Ingredients

Fresh Bhumi Amla leaves, ½ cup; Green chili, 1; Tamarind small piece (or lemon juice 1 tsp), Grated coconut, 2 tbsp (optional), salt to taste

Method

Grind leaves, chili, tamarind, and coconut with little water into a smooth paste. Season with mustard seeds and curry leaves.

Nutritional value:

The fresh whole plant contains about 78–80 g moisture, 12–14 g carbohydrates, 3.5–4.5 g protein, 0.8–1.0 g fat, 2–3 g crude fiber, and 1.5–2.0 g total mineral ash, energy 65–70 kcal per 100 g, Ca 0.06–0.08 g, P 0.03–0.035 g, Fe 0.004–0.006 g, K 0.18–0.22 g, Na 0.010–0.012 g, Mg 0.020–0.025 g, and Zn 0.0005–0.0008 g per 100 g fresh weight, vitamin C (0.035–0.040 g/100 g), β-carotene (220–250 µg/100 g), and trace amounts of vitamin E ^1,2.

Seek professional advice before treating this plant medicinally.

Medicinal use:

Bhumi Amla is one of the most important medicinal herbs in Ayurveda, Siddha, Unani, and folk medicine. Traditionally, the whole plant (leaves, stem, root, and fruits) is used for its hepatoprotective ^4,5, anti-viral, anti-diabetic, diuretic, and anti-inflammatory properties. The plant is well known as a liver tonic, widely prescribed for jaundice, hepatitis B ⁶, and other liver disorders due to its ability to protect hepatocytes and stimulate bile secretion. Decoctions of the plant are used as a diuretic for urinary tract infections, kidney stones, and dysuria. In Ayurveda, Bhumi amla is described as useful in kamaala (jaundice), prameha (diabetes), kshaya (tuberculosis), and kusta (skin diseases).

Scientific studies have validated many traditional claims. Clinical and experimental research shows strong anti-hepatitis B virus activity (blocking viral DNA polymerase), anti-oxidant and hepatoprotective effects against drug- and alcohol-induced liver damage, and significant blood sugar-lowering activity in diabetic models. The plant also exhibits antibacterial, anti-malarial, analgesic, and immunomodulatory effects. Extracts have been reported to reduce cholesterol and support cardiovascular health ⁷.

Source of Income:

Bhumi Amla holds high economic value due to its strong demand in the herbal, pharmaceutical, and nutraceutical industries. It serves as a key raw material for popular Ayurvedic formulations such as Liv-52, Hepatogard, Bhumyamalaki churna, and Kalmegh-based liver tonics, marketed for liver protection, jaundice, and digestive disorders. Its recognizedanti-hepatitis B, anti-diabetic, and antioxidant properties further enhance its commercial importance. On a commercial scale, the whole herb is harvested and sold in bulk to pharmaceutical and herbal product manufacturers. Cultivation offers income opportunities for farmers, particularly in dryland and marginal areas, as it requires minimal inputs. Field trials indicate dry biomass yields of 1.5–5 t/ha, and economic analyses have shown a benefit–cost ratio of up to 2.95under integrated nutrient management, highlighting its profitability as a medicinal crop ⁸.

Religious Value:

Bhumi Amla decoctions are used in ritual purification baths for individuals recuperating from jaundice or following childbirth in Odisha, Chhattisgarh, and Madhya Pradesh, signifying both spiritual and bodily cleaning ⁹. As a symbol of the plant’s ability to purify the environment, bundles of the plant are hung at the doors of dwellings during the monsoon in Bihar and Jharkhand to fend off evil spirits and negative energies. The plant is occasionally offered in modest rituals for the protection and well-being of children, and its low-growing fruits signify humility and grounding. Its spiritual medical value is highlighted by the fact that, according to tribal traditions, fresh juice of Bhumi Amla is put on the forehead during fevers with prayers. This is said to eliminate heat and negativity.

Reference:

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